基于CRITIC-AHP权重分析法结合Box-Behnken设计-响应面法优选陈皮饮片炮制工艺
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摘要
目的优选陈皮饮片炮制工艺。方法采用HPLC法同时测定芸香柚皮苷、橙皮苷、川陈皮素、3,5,6,7,8,3′,4′-七甲氧基黄酮、桔皮素,以层次分析法(CRITIC-AHP)计算权重系数,多指标综合评分结合Box-Behnken设计-响应面法考察加水量、闷润时间、闷润温度对陈皮饮片质量的影响,优选陈皮炮制工艺。结果最佳炮制工艺为每千克陈皮加水量33%,闷润64 min,闷润温度45℃。结论优选的炮制工艺简单可行,为规范陈皮饮片的炮制工艺提供参考,建立的同时测定陈皮中5种黄酮类成分的方法快速可靠,可用于陈皮饮片的质量控制。
Objective To determine the weight coefficient and optimize the processing technology of decoction pieces of Citri Reticulatae Pericarpium(CRP). Methods The contents of narirutin, hesperidin, nobiletin, 3,5,6,7,8,3′,4′-heptamethoxy flavone(HF), and hesperetin were simultaneously determined by HPLC. The weight coefficient of each component was evaluated by CRITIC-AHP(analytic hierarchy process) methods. With composite score as index, Box-Behnken design-response surface methodology was adopted to investigate the effects of water addition, soaking time, and soaking temperature on the quality of the processed products and optimize the processing technology of decoction pieces of CRP. Results Optimal processing parameters were as follows: 33% of water was added to 1 000 g of herbs, soaking time was 64 min, and soaking temperature was 45 ℃. Conclusion The optimized processing technology is simple and feasible, which can provide a reference for the processing of decoction pieces of CRP. The method established to simultaneously determine the contents of five components in decoction pieces of CRP is rapid and reliable for controlling the quality of decoction pieces of CRP.
Objective To determine the weight coefficient and optimize the processing technology of decoction pieces of Citri Reticulatae Pericarpium(CRP). Methods The contents of narirutin, hesperidin, nobiletin, 3,5,6,7,8,3′,4′-heptamethoxy flavone(HF), and hesperetin were simultaneously determined by HPLC. The weight coefficient of each component was evaluated by CRITIC-AHP(analytic hierarchy process) methods. With composite score as index, Box-Behnken design-response surface methodology was adopted to investigate the effects of water addition, soaking time, and soaking temperature on the quality of the processed products and optimize the processing technology of decoction pieces of CRP. Results Optimal processing parameters were as follows: 33% of water was added to 1 000 g of herbs, soaking time was 64 min, and soaking temperature was 45 ℃. Conclusion The optimized processing technology is simple and feasible, which can provide a reference for the processing of decoction pieces of CRP. The method established to simultaneously determine the contents of five components in decoction pieces of CRP is rapid and reliable for controlling the quality of decoction pieces of CRP.
引文
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[16]贾成友,李薇,张传辉,等.基于多指标权重分析和正交设计法优选白黄泄热止痢片复方提取工艺[J].中草药,2016,47(6):917-922.
[17]李慧,刘其南,张丽,等.基于层次分析法及多指标正交试验优选酒炖女贞子炮制工艺[J].中草药,2016,47(8):2832-2837.
[18]李柯柯,任顺成.陈皮中黄酮类化合物的研究进展[J].食品研究与开发,2017,38(17):221-223.
[19]王卫东,赵志鸿,张小俊,等.陈皮提取物中黄酮类化合物及抗氧化的研究[J].食品工业科技,2007,28(9):98-103.
[2]杨秀梅,王瑾,黄勤挽,等.“一测多评”法测定陈皮中3种黄酮类成分[J].中国实验方剂学杂志,2014,20(11):45-49.
[3]俞静静,苏洁,吕圭源.陈皮抗心脑血管疾病相关药理研究进展[J].中草药,2016,47(17):3127-3132.
[4]罗琥捷,杨宜婷,黄寿根,等.超声提取法与索式提取法提取陈皮黄酮类有效成分的分析比较[J].中药材,2016,39(2):371-374.
[5]李庆耀,梁生林.陈皮的药理作用研究进展[J].中成药,2008,30(2):246-248.
[6]万丹,张水寒,肖娟,等.Box-Behnken设计-效应面法优选酒黄连炮制工艺[J].药物评价研究,2014,37(4):341-345.
[7]李艺丹,张婷婷,熊瑞,等.正交设计联用星点设计-效应面法优化雪胆炮制工艺[J].中草药,2017,48(5):913-917.
[8]张金莲,谢日健,刘艳菊,等.星点设计-效应面法优选蜜糖炙黄芪的炮制工艺[J].中国实验方剂学杂志,2016,22(19):14-18.
[9]黄小方,鄢庆祥,刘艳菊,等.星点设计-效应面法优选米泔水漂白术炮制工艺[J].中草药,2017,48(1):109-113.
[10]黄玉秋,范亚楠,贾天柱,等.星点设计-效应面法优选盐巴戟炮制工艺[J].中成药,2016,38(2):361-365.
[11]黄潇,刘婧,付小梅,等.基于CRITIC法计算权重系数的Box-Behnken响应面法优化栀子炭微波炮制工艺研究[J].中草药,2017,48(6):1133-1138.
[12]李媛媛,王晖.基于CRITIC赋权法的上市物流企业绩效动态评价[J].物流工程与管理,2015,37(7):65-67.
[13]王磊,高茂庭.基于CRITIC权与灰色关联的隐写分析算法综合评估[J].计算机工程,2017,43(4):154-159.
[14]石振武,赵敏.运用层次分析法确定指标的权值[J].科技和产业,2008,8(2):23-25.
[15]杨铭,周昕,谢瑞芳,等.用层次分析法结合CRITIC法研究复方自身清颗粒提取工艺的多指标权重[J].药学服务于研究,2009,9(1):36-39.
[16]贾成友,李薇,张传辉,等.基于多指标权重分析和正交设计法优选白黄泄热止痢片复方提取工艺[J].中草药,2016,47(6):917-922.
[17]李慧,刘其南,张丽,等.基于层次分析法及多指标正交试验优选酒炖女贞子炮制工艺[J].中草药,2016,47(8):2832-2837.
[18]李柯柯,任顺成.陈皮中黄酮类化合物的研究进展[J].食品研究与开发,2017,38(17):221-223.
[19]王卫东,赵志鸿,张小俊,等.陈皮提取物中黄酮类化合物及抗氧化的研究[J].食品工业科技,2007,28(9):98-103.